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Bring fall into your home with these wonderfully creamy keto pumpkin spice sandwich cookies with only 0.8g net carbs per cookie.
Scrumptious cookies with a heavenly pumpkin-cream filling – that’s probably one of the best ways to celebrate the start of the season!
OTHER KETO TREATS AND SWEETS:
Keto Snickers Bars Keto Tiramisu Mousse Pumpkin Pie Keto Mug Cake Keto Shortbread Cookies Keto Ferrero Rocher Fat Bombs Keto Chocolate Milkshake
KETO PUMPKIN SPICE SANDWICH COOKIES INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
The right almond flour can make or break a recipe, especially when it comes to baking.
That’s why I highly recommend using defatted almond flour .
It’s very different from most other kinds of almond flours out there as it has most of it’s natural fat content removed and thus behaves very different compared to other kinds of almond flour and is much better suited for most keto baking recipes.
Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
It has more fat and can cause recipe failures because of this, like melted cookies.
Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).
Why erythritol?
In my opinion, erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)
HOW TO MAKE THE KETO PUMPKIN SPICE SANDWICH COOKIES:
Add the butter, powdered erythritol and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the almond flour until you get a smooth dough.
☝︎ If your dough seems to be too soft to roll out right away, you may want to wrap it in plastic wrap and chill in your fridge for about 30 minutes before continuing to the next step.
Preheat your oven to 350°F/180°C.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Carefully place the cookies on a baking tray lined with parchment paper.
☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 7-8 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Let the cookies cool down completely while you continue with the next step.
Prepare the pumpkin creme filling while the cookies cool down.
Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until the butter is pale and fluffy.
Once the cookies are cold, you can fill them with the pumpkin creme.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
12 servings
1 cookie
- Amount per serving
- Calories132
- % Daily Value *
- Total Fat 11.8g16%
- Total Carbohydrate 0.8g1%
- Protein 4.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add the butter, powdered erythritol and vanilla extract to a large bowl and beat with a hand mixer until you get a pale and fluffy mass.
Fold in the almond flour until you get a smooth dough.
☝︎ If your dough seems to be too soft to roll out right away, you may want to wrap it in plastic wrap and chill in your fridge for about 30 minutes before continuing to the next step.
Preheat your oven to 350°F/180°C.
Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.
Repeat this process until no dough is left.
Carefully place the cookies on a baking tray lined with parchment paper.
☝︎ The dough tends to fall apart rather easily, that's why using a large knife or a cake lifter can be of big help to transfer the cookies onto the baking tray without breaking them.
Bake the cookies for about 7-8 minutes in your preheated oven.
☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
Keep an eye on the cookies, as almond flour tends to burn a bit faster than regular all-purpose wheat flour.
Let the cookies cool down completely while you continue with the next step.
Prepare the pumpkin creme filling while the cookies cool down.
Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until the butter is pale and fluffy.
Once the cookies are cold, you can fill them with the pumpkin creme.
To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
Take a second cookie and place it on top of the creme.
Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.
Repeat this step with the remaining cookies, until you have no cookies and creme left.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
Notes
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
MORE KETO TREATS AND SWEETS:
Lemon Poppyseed Keto Mug Cake Keto Almond Joy Keto Macadamia Raspberry Cookies Easy Keto Pumpkin Pie Mousse Keto Peanut Butter Ice Cream Keto Cinnamon Rolls Fat Bombs
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